5. Switch off the flame add the powdered cardamom and keep it aside. Let it cool, the mixture thickens some more when it is cooling.

6. Once it is cooled divide them to 13 to 14 equal size balls.

How to stuff:

1. Divide the dough to 13 to 14 equal size balls. The ball of the dough should be half size of the stuffing ball.

2. Using oil just make a small circle in the dough ball; keep the stuffing in the middle.

3. Close it as shown, press slightly with your palm. Now dust it with the flour and roll it like a chappathi but take care not to give too much pressure while rolling, just roll softly. If you’re using the poori press just apply the oil and press to the desired thickness.

4. Parallely heat the tawa. When rolling is done put the rolled one on the tawa. When you start seeing the brown spots, add 1/4 tsp of ghee around and smear on the upper part, flip it over and do the same.

5. Cool them on the wire rack or plate.

6. Do the same with other balls. And store them in the aluminium foil; this stays fresh for 3 to 4 days. In fridge up to 10 days.

How to serve:

1. When serving, just warm it in the microwave and serve with ghee.

2. You can also serve with milk (tastes awesome)Note:1. Since I wanted to do healthier version I used Wheat flour , but traditionally its done with Full all purpose flour or with Chiroti rawa + All purpose flour. Sure will post when I get a chance of making this again. 2. The dough for the outer part should be loose than the chappathi dough, only then it result soft and fluffy obattu. This really comes out very very soft like cotton.3.If your using all purpose flour fully then reduce the amount of Jaggery to 1/2 cup.

Paruppu vada/vadai or Masal vadai is a popular evening snack in southern part of India. It is an appetizer which can be found everywhere ranging from a local tea shop to a hotel. Enjoy making it in the comfort of your own home.

1.Soak both the dhals in the water for about 1 or 2 hrs.2.Reserve Handful of dhal before grinding. Now grind the dhal with red chillies, asafoetida, ginger, 1/4 tbsp of saunf to a coarse paste. Now add that reserved whole dhal.3.Add salt, onion, curry leaves, green chilli, remaining 1/4 tbsp of whole saunf, cilantro. Mix the vada batter until everything is blended well.4.Heat oil in a heavy bottom vessel. To check if the oil is ready, add little batter to the hot oil. If the batter comes up without sinking then the oil is ready for frying.5.Take a small ball pat slightly and carefully drop them in hot oil, you can drop 6 to 7 depends on the size of vessel you use.6.Now slightly reduce the flame, let it brown on one side, once it is done flip it over and let it brown on other side too.7.Once it is done, drain it in a kitchen tissue to absorb excess oil.8.Do the same with remaining batter. Serve with Coconut Chutney or Ketchup!!!

Wow Pavithra...What a festive spread...Wishing you a happy Ugadi as well. In Maharastra they make Puran Poli..which seems to be same like ur Obattu.I was thinking abt making some..now with this post I'm definately making them soon.Awesome Clicks and superb Presentation !!!

happy Ugadi to you, dear! It looks fabulous! Obattu and vada are my favourites. We usually get some sent to us from the neighbours :) Now I can try this on my own thanks to your step-by-step instructions :)

Great view I recently hit on your blog and have been reading along. I thought I would leave my incipient comment. I donât know what todiscloseexcept that I have enjoyed reading. Correct blog. I will keep visiting this blog very each.

really good piece of information, I had come to know about your site from my friend shubodh, kolkatta,i have read atleast nine posts of yours by now, and let me tell you, your site gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new posts, once again hats off to you! Thanks a lot once again, Regards, Ugadi pachadi